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Whole Branzino with Watercress

There are few things as satisfying as cooking a whole fish. Whether you buy it cleaned at the supermarket or catch it yourself, you feel pretty badass pulling it out of the oven. I meant to write a whole post about this but my first exam is tomorrow at 9am and so I am granting myself a pass. So you know what I did I cleaned and descaled the fish (your fish monger could do this for you), salted and peppered the inside lightly, layered in lemon slices, a sprig of thyme, and about 2 tbsp chopped parsley in the cavity, drizzled the fish with olive oil, and cooked it in the oven at 375 for about 20 minutes or until the skin flaked away from the flesh. I then pulled the back bone up and out, removing all pin bones, and served it over a bed of watercress tossed in lemon and olive oil with a side of roasted potatoes.